What temperature should Stuffed chicken be?

1 Hr(s) 50 Min(s)

10 Min(s) Prep

1 Hr(s) 40 Min(s) Cook

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Original recipe yields 10 servings

3 Tbsp. margarine or butter, cut up

1 whole chicken or capon (5 lb.)

1/4 tsp. dried thyme leaves or dried tarragon leaves

2

Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)

3

Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.

4

Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Kitchen Tips

Tip 1

Serve with a smart side, such as your favorite hot steamed vegetables, to round out the meal.

Tip 2

Substitute a 3- to 4-lb. roasting chicken for the 5-lb. roasting chicken; stuff as directed. Spoon any remaining stuffing into small baking dish; cover and refrigerate until ready to bake. Bake chicken 1 hour to 1 hour 20 min. or until chicken is done, basting occasionally and placing the remaining stuffing in the oven for the last 30 min. of the chicken baking time.

Tip 3

Prepare using your favorite variety of STOVE TOP Stuffing Mix.

% Daily Value*

Total Carbohydrates 13g

5%

Dietary Fiber less than 1g

2%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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A well-seasoned stuffing and a simple pan gravy make our whole roasted chicken a great holiday meal. It's also not to be overlooked for celebratory dinners for smaller gatherings, or for those who want an alternative to the traditional turkey. Coated with butter and stuffed with bread, fresh veggies, and herbs, this chicken comes out moist every time. Roasted to perfection, the skin is crispy enough, and the meat is tender and juicy. Serve it with mashed potatoes and cranberry sauce for a spectacular and easy-to-make family feast.

The base of the stuffing is breadcrumbs, but other ingredients can fit too as stuffing is a great way of adding favorite flavors and textures into the dish. Use your favorite herbs, additional vegetables, or different types of non-dairy milk if needed.

Leftovers of this lovely meal are amazing to make sandwiches, casseroles, soups, or salads.

Click Play to See This Whole Stuffed Chicken With Pan Gravy Recipe Come Together

For the Chicken:

• 1 (5-pound) whole chicken

• 1 tablespoon unsalted butter, melted

• 1 tablespoon cold unsalted butter, cut into small pieces

• Fresh thyme, rosemary, and sage, optional

• Kosher salt, to taste

• Freshly ground black pepper, to taste

For the Stuffing:

• 2 ounces (1/4 cup) unsalted butter

• 1/2 cup coarsely chopped onion

• 1/2 cup coarsely chopped celery

• 1/2 teaspoon dried thyme, or poultry seasoning, or to taste

• 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley

• 2 cups soft breadcrumbs

• 2/3 cup milk, divided

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 large egg, beaten

For the Pan Gravy:

• Drippings from the chicken

• 3 tablespoons all-purpose flour

• 1 1/2 to 2 cups chicken stock

Prepare the Chicken

1. Gather the ingredients.

   The Spruce Eats / Julia Hartbeck 

2. Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.

   The Spruce Eats / Julia Hartbeck

3. Gather the melted and cold butter.

   The Spruce Eats / Julia Hartbeck

4. Using your hands or a brush, rub the chicken with the melted butter.

   The Spruce Eats / Julia Hartbeck

5. Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.

   The Spruce Eats / Julia Hartbeck

Prepare the Stuffing

1. Gather the ingredients.

   The Spruce Eats / Julia Hartbeck

2. Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.

   The Spruce Eats / Julia Hartbeck

3. Add the dried thyme, parsley, and breadcrumbs. Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.

   The Spruce Eats / Julia Hartbeck

4. Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.

   The Spruce Eats / Julia Hartbeck

Stuff the Chicken

1. Loosely spoon the stuffing into the cavity of the chicken.

   The Spruce Eats / Julia Hartbeck

2. Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.

   The Spruce Eats / Julia Hartbeck

Roast the Chicken

1. Place the chicken, breast-side up, on the rack in the roasting pan.

   The Spruce Eats / Julia Hartbeck

2. Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.

   The Spruce Eats / Julia Hartbeck

3. Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.

Make the Pan Gravy

1. Gather the ingredients.

   The Spruce Eats / Julia Hartbeck

2. Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.

   The Spruce Eats / Julia Hartbeck

3. Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux. Cook on the stove, stirring, for two minutes.

   The Spruce Eats / Julia Hartbeck

4. Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.

   The Spruce Eats / Julia Hartbeck

5. Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.

   The Spruce Eats / Julia Hartbeck

Carve and Serve the Chicken

1. Carve the chicken and serve with cooked stuffing and pan gravy.

   The Spruce Eats / Julia Hartbeck

Is it Safe to Eat the Stuffing?

Yes. Eating the stuffing is safe as long as you carefully comply with these instructions:

• Never stuff your chicken the night before. Harmful bacteria in uncooked chicken can leak into the stuffing and cause a variety of health issues.
• Never remove the stuffing from the chicken before it has reached a safe temperature of 165 F. The chicken must remain in the oven until the stuffing reaches that temperature even if the chicken itself has passed the 165 F reading. Insert an instant-read thermometer into the center of the stuffing to ensure it has reached the safe temperature.
• Reheat stuffing leftovers to at least 165 F.

How to Store Leftover Chicken

To safely store cooked poultry:

• Place the stuffing and carved chicken in separate containers.
• Remove cooled leftovers to airtight containers within 2 hours of cooking.
• Store in the refrigerator for up to 3 days.

How do you tell if stuffed chicken is done?

What temperature should a baked chicken be cooked to?

Is it better to bake chicken at 350 or 400?

Is it better to roast a chicken at 425 or 350?